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Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
In a large bowl, combine the cottage cheese, almond flour, and Parmesan. Mix until the cottage cheese is fully incorporated and a crumbly dough forms. When you pinch some of it, it should stick together. You do want the dough to be slightly on the drier side. If the dough is too soft, it won't hold its ball shape as it cooks.
Pack and scoop the mixture into a 1.5 tbsp cookie scoop. Release onto your prepared baking sheet. Roll each portion between your palms to form smooth balls, spacing them 1 inch apart.
Optional step: For a more even golden coating, you can lightly brush or spray the tops of the balls with avocado oil. This is optional because they will still crisp up and bake up golden without it. Bake for about 15-20 minutes, or until dark golden brown and crispy on the outside. These can also be cooked in an air fryer at 400°F for about 8 minutes. If cooking in an air fryer, I recommend lining the basket insert with parchment paper, otherwise the balls will get stuck in the holes of the insert as they cook.
Let the balls cool slightly before serving. You can serve with your favorite dipping sauce. You can also garnish the balls with some coarse salt if needed. Store any uneaten balls in an airtight container in the fridge or freezer.